Ingredients

• 500 gms (1.11 lbs) chicken breast
• 60 mls (0.25 cup) soy sauce
• 60 mls (0.25 cup) mirin
• 60 mls (0.25 cup) sake
• 2 tbsps brown sugar
• 2 clovess garlic
• 1 tbsp ginger
• 2 cupss cooked rice
• 1 bell pepper
• 1 carrot
• 200 gms (0.44 lb) broccoli
• 1 tbsp sesame oil
• 2 tbsps vegetable oil
• 1 tbsp cornstarch
• 2 tbsps water

Instructions

1. Mix soy sauce, mirin, sake, and brown sugar in a bowl. Grate the garlic and ginger and add to the mixture.
2. Slice the chicken breast into bite-sized pieces and marinate in the soy sauce mixture for at least 30 minutes.
3. Cook the rice according to package instructions and keep warm.
4. Chop the bell pepper, carrot, and broccoli into bite-sized pieces.
5. Heat 1 tbsp of vegetable oil in a pan over medium-high heat and stir-fry the vegetables until tender-crisp. Remove from pan and set aside.
6. In the same pan, add the remaining 1 tbsp of vegetable oil and cook the marinated chicken pieces. Once chicken is cooked through, reduce heat to medium.
7. Mix the cornstarch with 2 tbsp of water to make a slurry, then add to the pan with the chicken to thicken the sauce.
8. Stir the chicken until the sauce has thickened and coats the chicken well.
9. Assemble the dish by placing a portion of steamed rice on a plate, adding the stir-fried vegetables, and finally topping with the teriyaki chicken.
10. Drizzle with sesame oil before serving.

Notes

• This recipe serves 4.
• You can substitute chicken breast with chicken thighs if preferred.